|floured veal shanks|
|My Osso Bucco Milanese|
|fresh zucchini flowers|
|fried zucchini flowers|
My mother has this fantastic spanish recipe for tripe, Callos Madrilena, which has been a family favorite from my childhood. Here it is so much easier to do as the tripe comes cleaned and already partially boiled. I tried cooking this in Korea, failed miserably, basically because of the fact that the tripe was still in it's natural state and cleaning it stunk up my whole house!
I cooked Callos once since I came to Rome and even if my husband really likes it, I find it hard doing it again, basically because of the preparation involved. But I was given a recipe for tripe, Trippa Genovese which I will cook again and often.
Here is the recipe:
First boil the tripe in water with a little white wine vinegar for about an hour. Then let it cool and slice it.
About a pound of tripe
3 bay leaves
extra vigin olive oil
1 onion chopped finely
2 clove garlic chopped
3-4 large ripe plum tomatoes diced
fresh basil chopped
fresh parley chopped
mixture of pecorino and parmiggiano cheese
As for my failures, there have been some but nothing as spectacular as when I tried cooking Cavallo (horse meat). There is a small space in the meat chiller counter of our supermarket reserved for horse meat, which has a deeper almost dark red color as compared to beef. I've seen them thinly sliced and in cubes. I decided one day to try the cubed one in a stew. Was told that cooking cavallo is like cooking beef, except that overcooking would toughen it. Boy were they right! Ever hear that expression "it's like eating leather"? Well that was exactly how it was. But undeterred, I will try again, this time will use the thinly sliced meat and cook it very briefly. Maybe the Japanese have it right, they reputedly eat horse meat raw!
I have tried cooking some other dishes, which I will write about eventually, but one thing I haven't tried cooking is the dolce part of the meal. Next time my sister visits me, we might just do that!